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ECONOMY  IN  FOOD 


ECONOMY  IN  FOOD 


BY 


MABEL  THACHER  WELLMAN 

ASSOCIATE    PROFESSOR   AND   HEAD    OF   DEPARTMENT   OF   HOME 
ECONOMICS     IN     INDIANA     UNIVERSITY  ;      FORMERLY 
ASSISTANT  PROFESSOR   OF   DOMESTIC    ECON- 
OMY   IN   LEWIS    INSTITUTE,    CHICAGO 

AUTHOR  OF   "FOOD  STUDY '%   A   TEXTBOOK  IN   HOME   ECONOMICS 


BOSTON 

LITTLE,   BROWN,   AND  COMPANY 

1918 


A 


^^' 


Copyright,  1918, 
By  Little,  Brown,  and  Company 


All  rights  reserved 


ECONOMY  IN  FOOD 


The  war  is  making  us  realize  as  never  before  how  wasteful  we  have 
been  in  our  use  of  food  materials.  Here  are  some  of  the  points 
that  we  have  found  need  of  emphasizing. 

A.  ECONOMY  IN  BUYING 

I.   Cost  and  Food  Value. 

Examination  of  the  Table  of  the  Cost  of  One-hundred  Calorie 
Portions  of  foods  shows  at  once  that  it  is  possible  to  pay  widely 
varying  prices  for  amounts  of  food  having  the  same  fuel  value.  It 
is  entirely  possible,  then,  to  take  this  into  account  in  selecting  food. 

Meat,  for  example,  is  costly,  as  is  most  protein  food.  The  United 
States  Food  Administration  tells  us  that  we  eat,  as  a  nation,  80 
per  cent  more  protein  than  we  need.  It  is  true  that,  except  for 
Australia,  we  have  a  larger  per  capita  consumption  of  meat  than 
any  other  people.^  It  also  tells  us  that  too  much  protein  is  not 
only  unnecessary  but  probably  distinctly  injurious.  Here  is  one 
point  to  remember.  Do  not  spend  money  foolishly  in  buying 
protein  it  is  unwise  for  us  to  have.  For  suggestions  in  cutting 
down  the  use  of  meat,  see  the  topic,  "  Economy  in  Planning 
Meals  ",  on  page  10. 

Again,  many  vegetables  and  fruits  are  high  in  price  compared 
to  their  actual  fuel  value.  Consider,  then,  how  much  they  are 
actually  needed,  and  select  as  far  as  possible  those  which  are  less 
costly  and  supply  the  same  elements.  Include  either  a  vegetable 
or  a  fruit  in  each  meal,  but  not  necessarily  both. 

Remember,  however,  that  a  certain  amount  of  protein  ^  and 
mineral  salts,^  as  well  as  vitamines/  are  absolutely  essential  to 
health,  and  that  to  buy  food  solely  from  the  standpoint  of  cost 

1  See  Wellman's  "  Food  Study",  pp.  181,  187. 

2  See  Wellman :  ''  Food  Study  ",  pp.  155,  186,  and  298. 

3  See  Wellman :  ''  Food  Study",  pp.  65-66  and  298-299. 
*  See  WeUman :  "  Food  Study",  p.  157. 

1 


3820SS 


2  KCONC/ilt  :iN    FOOD 

would  be  a  'f at^'  imi.^take,  P-emember  that,  while  the  amount  of 
these  necessary  substances  required* is  not  very  great,  the  need  for 
them  is  absolute. 

Do  not  forget  that  whole  milk  is  very  necessary  for  children,^ 
if  they  are  to  grow  and  develop  properly,  and  that  a  liberal  amount 
should  be  included  in  their  diet. 

II.  Marketing. 

Go  to  the  market  and  grocery  yourself,  if  possible,  especially  for 
perishable  goods.  But  first  look  over  your  ice-box  and  supplies,  and 
have  a  general  plan  in  mind.  Be  prepared  to  change  it  if  market 
conditions  make  it  desirable  to  do  so. 

III.  Amount  to  Buy. 

A.  Ask  for  definite  amounts  by  weight  or  measure.  A  bag, 
bottle,  pail  or  bucket,  jar,  basket,  or  "  five  cents*  worth  ",  are  all  in- 
definite terms.  Make  your  butcher  give  you  price  per  pound  and 
weight  of  meat  bought.  Buy  package  goods  which  are  clearly 
marked  with  the  quantity  they  contain. 

B.  Buy  only  in  quantities  that  you  can  use  before  deterioration. 
Buy,  however,  in  as  large  quantities  as  you  can  plan  to  use  without 
monotony,  especially  where  by  so  doing  you  save  a  few  cents  or 
even  a  fraction  of  a  cent;  but  it  is  not  economy  to  buy  an  extra 
amount  and  have  some  to  throw  away.  Non-perishable  goods 
are  cheaper  bought  in  quantity.  Note  the  net  weight  of  package 
goods  in  relation  to  cost.  A  larger  package  is  often  much  better 
value  than  a  smaller. 

IV.  Buy  Seasonable  Food. 

Some  people  use  canned  goods  when  they  can  buy  fresh  foods 
actually  at  less  cost.     Others  buy  hot-house  products  out  of  season. 

V.  Food  Sold  in  Bulk  instead  of  in  package  form  is  usually 
cheaper.  If  the  food  is  to  be  reheated  it  is  economy  to  buy  it  in 
the  cheaper  form.  If  it  cannot  be  sterilized  or  properly  cleaned  by 
washing,  it  is  true  economy  to  buy  the  package  form. 

VI.  Cooked  Foods  bought  at  delicatessen  stores,  etc.,  are  usually 
expensive,  as  both  fuel  and  labor  are  included  in  the  price. 

VII.  Checking  up  Quantities  Bought. 

Housewives  should  see  that  tliey  get  the  amount  of  material  paid 
for.  It  is  necessary  to  have  a  pair  of  scales  and  weigh  often  enough 
to  be  sure  that  your  dealer  is  not  sending  you  short  weight.  If  he 
is  careless  and  gives  you  now  too  little,  now  too  much,  tell  him 

1  See  Wellman :  *'  Food  Study/^  pp.  275  and  278. 


ECONOMY   IN   BUYING  3 

you  prefer  to  deal  with  some  one  who  is  more  accurate.    Don't  be 
afraid  of  your  store  man. 

If  you  buy  by  measure  there  are  definite  weights  you  should 
receive.  You  can  obtain  a  table  showing  the  weight  of  a  bushel 
of  various  food  commodities  by  applying  to  your  State  department 
of  weights  and  measures.  Divide  those  weights  by  4,  to  find  the 
weight  of  a  peck.  If  the  housewife  prefers,  she  can  keep  standard 
measures  and  measure  such  goods  as  are  not  sold  by  weight.  Re- 
member that  the  liquid  pint  and  quart  are  smaller  than  the  cor- 
responding dry  measures. 

VIII.   Specific  Suggestions  in  Buying. 

1.  Meats. 

Learn  the  cuts  of  meat,^  the  price  paid  per  pound,  and  also  the 
price  per  pound  of  edible  meat.  Apparent  cheapness  is  often 
deceiving.  Cheaper  cuts  are  often  more  nutritious  than  more  ex- 
pensive ones. 

Here  are  some  figures  given  in  Bulletin  158,  University  of  Illi- 
nois Agricultural  Experiment  Station,  1912.  While  the  present 
prices  are  not  the  same,  nevertheless  the  figures  show  relative  values. 


Beef 


Steaks : 

Porterhouse  .... 

Club  or  short      .     .     . 

Sirloin 

Flank 

Round  

Chuck 

Roasts : 

Prime  rib,  1st  cut   .     . 

Prime  rib,  last  cut  .     . 

Chuck 

Rump 

Boiling  and  stewing  prices 

Round,  pot  roast     .     . 

Shoulder,  pot  roast 

Brisket 

Vane 

Flank,  stew    .... 

Fore  shank,  stew     .     . 

Neck 


Retail  Price 

Cost  of  Edible 

Per  Pound 

Meat  Per  Pound 

25 

27.2-28.9 

20 

22.6 

20 

20.6-24.2 

16 

16 

15 

15.3-16.0 

12 

13.1-14.1 

20 

22.9 

16 

18.8 

15 

17.3 

12 

12.8 

10 

10.1 

10 

11.6 

8 

8.7 

7 

7.7 

7 

7.1 

7 

7.0 

6 

7.0 

1  See  Wellman's  "Food  Study",  pp.  171  and  176-179. 


4  ECONOMY  IN  FOOD 

2.  Eggs. 

Many  people  are  prejudiced  against  cold-storage  eggs.^  At 
certain  times  of  the  year  it  is  necessary  to  use  them  in  order  to 
have  a  sufficient  egg-supply.  While  their  flavor  may  not  be  so 
delicate  for  eating,  they  are  good  food,  and  at  such  seasons  should 
be  preferred  for  use  in  cooking,  for  they  are  much  less  expensive. 

3.  Milk. 

Sour  milk  is  valuable  for  making  cottage  cheese,  or  in  baking, 
and  should  never  be  thrown  away.     Use  it  before  it  molds. 

Skimmed  milk  and  buttermilk,  if  they  can  be  bought,  cost  less 
than  whole  milk.  However,  children  need  whole  milk  to  drink, 
for  they  need  the  fat  in  the  milk  which  contains  a  vitamine  neces- 
sary to  growth. 

Canned  milk  keeps  well  and  is  sometimes  cheaper  for  a  small 
family. 

Milk  powder  may  also  be  used  in  cooking.  It  is  made  from 
skimmed  milk. 

Money  spent  for  milk  ^  gives  a  good  return,  for  milk  contains 
all  the  food  principles  as  well  as  valuable  mineral  salts  and 
vit  amines. 

4.  Tea,  Coffee,  and  Cocoa. 

Tea  and  coffee  have  no  fuel  value  except  for  the  milk,  cream  or 
sugar  added.  Do  not  serve  them  oftener  than  necessary,  and  never 
to  children.  Black  tea  is  probably  less  harmful  than  green.  Coffee 
and  tea  bought  in  bulk  are  less  expensive  than  in  a  carton  or  can. 

Cocoa  is  cheaper  bought  in  bulk  than  in  tin.  Unsweetened 
cocoa  is  better  value  than  cocoa  containing  much  sugar. 

5.  Sugar. 

Sugar  often  sells  for  a  certain  number  of  cents  and  a  fraction  of 
a  cent.  It  is  economy  to  buy  a  number  of  pounds  which  will  make 
the  cost  an  even  number  of  cents. 

6.  Cereals. 

Flour  usually  costs  the  same  in  twenty-five  pound  sacks  as  by 
the  barrel.  Bought  in  ten-pound  packages  or  less,  the  price  is 
higher. 

Bulk  cereals,  macaroni,  and  spaghetti,  are  less  expensive  than  the 
package  goods.  Broken  rice  is  as  nutritious  as  whole  rice,  and 
less  expensive. 

1  See  Wellman's  "  Food  Study",  p.  48. 

2  See  Wellman's  ''  Food  Study^',  p.  275. 


ECONOMY  IN   BUYING  5 

Ready-to-eat  cereals  are  more  expensive  than  those  which  have 
not  been  cooked.  If  fuel  must  be  burned  merely  to  cook  the  cereal, 
that  is  another  matter.  However,  a  fireless  cooker  will  solve  that 
difficulty. 

Home-made  bread,  if  the  baking  or  making  is  not  included,  is 
cheaper  than  baker's  bread.  Weight  for  weight,  they  are  about 
equally  nutritious. 

7.  Yeast. 

Dried  yeast  is  much  cheaper  than  compressed.  Liquid  yeast 
is  still  less  expensive ;  see  p.  26. 

8.  Fats. 

Butter  is  an  expensive  form  of  fat.  Substitute  other  fats  for  it 
whenever  possible.  Keep  all  meat  fats  (ask  the  butcher  to  send 
home  the  trimmings)  and  try  them  out.  This  may  readily  be  done 
by  chopping  them  fine,  putting  them  through  a  meat-grinder 
and  heating  them  over  water.  When  the  fat  has  melted,  pour  it 
off.  Strong  fats  may  be  made  less  strong  by  heating  with  a  little 
milk,  about  a  cup  to  a  pound.  Sour  milk  may  be  used.  Strong 
fats  may  be  flavored  with  onions,  apples,  bay  leaves,  sage,  thyme, 
etc. 

Butter  can  be  made  to  go  farther  by  churning  it  with  milk.  Put 
the  butter  into  the  milk,  allowing  a  pint  of  milk  and  about  one- 
half  a  teaspoonful  of  salt  for  a  pound  of  butter. 

Place  the  churn  containing  the  milk  in  a  pan  of  rather  warm  water, 
not  too  hot.  Add  the  salt  and  the  butter  cut  in  thin  slices.  When 
the  butter  is  thoroughly  soft  (but  not  melted),  remove  the  churn 
from  the  warm  water  and  beat  until  the  butter  has  absorbed  the 
milk.  This  should  take  only  two  or  three  minutes.  Then  place  the 
churn  in  a  pan  of  cold  water  and  beat  a  minute  or  two  longer.  To 
mold  the  butter,  pack  it  in  a  cake-pan  lined  with  buttered  paper 
and  put  it  in  a  cold  place  to  harden. 

The  butter  should  double  in  bulk.  However,  as  a  family  tends 
to  use  rather  more  of  this  mixture  than  of  the  butter  alone,  it  does 
not  save  half  of  the  butter.  Of  course,  the  food  value  is  not  the 
same. 

9.  Vegetables  and  Fruits. 

Fresh  vegetables  ^  and  fruits  should  be  bought  in  small  quantities 
only ;  otherwise  there  is  much  waste  from  spoilage. 

1  See  Wellman's  *'  Food  Study  ",  p.  147. 


ECONOMY   IN   FOOD 


B.    ECONOMY  IN  STORING  FOOD 

Keep  food  in  a  cool  cellar  or  in  a  refrigerator  to  avoid  dust.  Do 
not  allow  it  to  stand  around  in  the  dining-room  or  kitchen. 

1.  Meat. 

Meat  requires  constant  care  as  it  spoils  easily.  It  should  be 
kept  in  a  cool  place,  and  not  left  wrapped  in  paper.  If  it  is  placed 
directly  on  the  ice,  much  juice  is  lost. 

Meat  in  danger  of  spoiling  can  be  kept  longer  if  it  is  even  partially 
cooked;  or  it  may  be  saved  by  canning,^  smoking  or  salting.  In 
many  cold  climates  meat  may  be  preserved  by  freezing. 

Cooked  meat  keeps  rather  better  than  its  gravy;  therefore  it 
is  best,  especially  in  warm  weather,  not  to  put  it  away  in  the  gravy. 

2.  Eggs. 

Eggs  should  not  be  washed  until  they  are  about  to  be  used,  be- 
cause the  natural  mucilaginous  substances  in  the  outside  of  the 
shell  help  to  preserve  them.  They  should  not  be  kept  with  strong- 
smelling  foods  because  they  absorb  odors. 

To  keep  the  yolk  of  an  opened  egg^  cover  it  with  cold  water.  To 
keep  the  white,  cover  closely  and  put  in  the  ice-box. 

Eggs,  when  cheap,  should  be  "  put  down  "  in  water  glass  ^  to 
preserve  them  for  future  use.  One  gallon  of  water  glass  will  make 
enough  solution  to  cover  fifty  dozen  eggs.  Boil  and  cool  the  water 
used  before  mixing.  Scald  the  jars  used  in  storing,  and  cover 
them  tightly.  Keep  in  a  cool  place.  The  eggs  selected  should  be 
clean  and  fresh,  but  they  should  not  be  washed. 

3.  Milk. 

Milk  will  readily  absorb  odors  and  should  be  kept  away  from 
other  foods. 

The  souring  of  milk  can  be  delayed  by  heating,  and  cooling 
rapidly.  Milk  may  be  pasteurized  by  placing  it  in  the  capped  bottle 
on  a  rack  in  a  kettle  full  of  cold  water  deep  enough  to  surround  the 
milk  entirely.     Heat  until  the  water  is  140°  F.,  and  keep  it  at  this 

^  Use  cold-pack  method.  See  p.  10,  Wellman's  "  Food  Study." 
Omit  cold  and  hot  dip.  Allow  J  tsp.  salt  to  each  pint.  Do  not  add 
water.  Sterilize  4-5  hours  after  water  begins  to  boil,  if  raw  meat  is 
used.  Or  meat  may  be  cooked  and  stock  used  to  fill  up  jar.  Steri- 
lize three  hours.  Examine  carefully  before  using  canned  meats,  and 
discard  if  there  is  any  sign  of  the  materials  having  spoiled. 

2  See  WeUman's  "  Food  Study  ",  p.  49. 


ECONOMY  IN   STORING  FOOD  7 

temperature    for    twenty    minutes.     Remove    the    bottle,    cool 
quickly,  and  put  in  cold  water. 

Milk  may  be  kept  cool  by  wrapping  it  completely  in  a  wet  cloth 
and  letting  it  stand  in  a  draft.     The  cloth  must  be  kept  wet. 

4.  Coffee  and  Tea. 

Both  coffee  and  tea  retain  their  flavor  better  if  packed  in  tightly- 
covered  cans  or  jars  rather  than  in  paper  bags. 

Coffee  bought  unground  in  reasonably  small  amounts  keeps 
satisfactorily.     Only  a  little  of  it  should  be  ground  at  a  time. 

5.  Sugar. 

Sugar  keeps  well.  Molasses  and  syrups  will  ferment  if  kept  in 
too  warm  a  place. 

6.  Cereals. 

Cereals  and  flour  keep  well  except  in  warm  weather,  when  there 
is  danger  of  weevils  developing.  Buy  them  in  smaller  quantities 
during  the  summer. 

7.  Fats. 

To  keep  fats,  store  them  in  a  cool  place,  away  from  light  and  air. 
Stone  crocks  or  tin  cans  are  good  containers. 

Meat  fats  should  be  rendered  before  storing  because  they  keep 
better  than  the  animal  tissue. 

Butter  that  must  be  kept  a  long  time  should  be  melted  slowly 
until  it  ceases  to  sputter  and  the  fat  separates  from  sediment  and 
scum.  If  used  in  this  form  its  flavor  is  not  so  good,  but  it  keeps 
much  better.     It  may  later  be  churned  with  fresh  milk  before  using. 

Butter  that  is  strong  can  be  re-worked  or  washed  in  cold  water, 
or  it  can  be  melted  with  a  little  soda  (J  tsp.  of  soda  to  the  pound). 
Churning  with  milk,  so  as  to  double  the  volume,  also  improves  the 
flavor  of  poor  butter.    See  p.  5. 

8.  Vegetables  and  Fruits. 

Vegetables  or  fruits,  in  danger  of  spoiling,  should  be  cooked. 
Corn,  peas,  and  other  vegetables  which  lose  their  sweetness  on 
standing,  should  be  cooked  at  once.  They  can  be  reheated  in  a 
double  boiler,  and  are  much  better  then  than  when  cooked  after 
standing. 

Celery,  lettuce,  cucumbers,  radishes,  etc.,  should  be  kept  wrapped 
wet  in  paper,  or  put  in  tightly-covered  jars  in  a  cool  place. 


8 


ECONOMY   IN   FOOD 


Many  winter  vegetables  can  be  kept  in  a  cool  cellar,  buried  in 
sand. 

To  prevent  lemons  from  drying,  keep  immersed  in  cold  water. 

Vegetables  and  fruits  may  be  canned  for  later  use.  This  may 
be  carried  out  by  any  of  the  three  following  methods : 

1.  Open-kettle  Method. 

For  process,  see  Wellman's  "  Food  Study'*,  p.  7.  This  method 
is  quicker  than  the  second,  but  must  be  carefully  carried  out  or  the 
materials  will  spoil.  It  must  be  used  for  making  preserves,  jellies, 
etc.,  which  require  long  cooking  and  condensing.  Vegetables 
canned  by  this  method  must  be  cooked  until  tender  in  salted  water. 
It  is  fairly  satisfactory  for  acid  vegetables. 

2.  Hot-water  Bath  Method. 

For  this  process,  see  Wellman's  "  Food  Study  ",  p.  8.  If  vege- 
tables are  being  canned,  blanching  (or  scalding)  in  hot  water  first 
is  necessary  to  clean,  soften  skins,  or  shrink  material.  The  length 
of  time  depends  upon  the  vegetables  used  (see  time  of  sterilization 
below).  They  are  next  plunged  in  cold  water.  This  is  supposed 
to  set  the  color.  One  tsp.  salt  to  1  quart  jar  is  allowed ;  the  jar 
is  packed  tightly  and  filled  up  with  water.  The  time  of  steriliza- 
tion varies  with  the  fruit  or  vegetable.  Intermittent  sterilization  is 
safer  than  a  single  long  period. 

Such  goods  should  be  emptied  from  the  jar  and  reheated  before 
using.     Discard  if  they  appear  to  be  spoiled. 

3.  Pressure-cooker  Method. 

This  is  the  same  as  the  hot-water  method  except  that  a  pressure 
cooker  is  used  instead  of  the  water  bath.  It  saves  time  and  fire, 
but  the  pressure  cooker  is  expensive. 


Time  of  Sterilization 

Hot-water  Bath 
Method 

Five  Pounds  Steam 
Pressure  Method 

Fruits 

1.  Berries 

2.  Larger  fruits     .     .     . 
Vegetables 

1.  Acid 

2.  Non-acid       .... 

20-30  minutes 
30-60  minutes 

20-30  minutes 
1^4  minutes 

8-10  minutes 
10-20  minutes 

10-15  minutes 
40-90  minutes 

ECONOMY   IN   STORING  FOOD  9 

4.   Cold-water  Method. 

This  appUes  only  to  very  acid  fruits,  such  as  cranberries,  rhubarb, 
tomatoes,  etc.  The  washed  fruit  is  packed  tightly  in  a  jar,  which 
is  then  put  under  a  faucet  and  the  cold  water  is  allowed  to  run  in 
for  a  few  minutes.  The  jar  should  be  inmiersed  in  water  while  it 
is  sealed,  to  exclude  all  air. 

JARS  OR  CANS 

In  any  of  these  methods  tin  cans  may  be  used  in  place  of  glass 
jars  without,  danger  if  the  contents  are  emptied  as  soon  as  the  cans 
are  opened.  The  first  cost  of  the  tins  is  less,  but  since  glass  jars 
can  be  re-used  an  unlimited  number  of  times,  the  glass  is  really 
more  economical.  Of  course,  tin  cans  are  more  easily  shipped 
than  glass  jars,  and  so  are  more  often  used  commercially. 

DRYING 

Fruits  and  vegetables  may  also  be  preserved  by  drying.  They 
should  be  absolutely  fresh,  young  and  clean,  to  give  satisfactory 
results.  After  washing,  put  vegetables  into  a  wire  basket  or  cheese- 
cloth bag  and  plunge  into  boiling  water ;  drain,  and  dry  with  a 
towel  as  well  as  possible.  Spread  in  a  thin  layer ;  stir  or  turn  several 
times  during  the  drying.  If  heat  is  used,  be  careful  not  to  scorch. 
Begin  drying  at  110°  F.,  increased  gradually  to  145°  F.  If  an  oven 
is  used,  have  the  door  open.  Open  trays  made  of  wire  are  ex- 
cellent for  this  use.  They  should  be  protected  by  cheesecloth  or 
paper,  if  acid  fruits  are  dried. 

Dried  fruits  and  vegetables  should  be  carefully  stored.  Paper 
bags  with  necks  twisted  and  tied  with  string  make  good  containers. 
They  should  be  brushed  over  with  melted  paraffin.  Air-tight  tins 
or  buckets  are  more  easily  used. 

Dried  fruits  and  vegetables  should  be  soaked  in  cold  water  before 
cooking. 

SALTING 

Greens,  like  spinach,  kale,  dandelions,  beet  greens,  and  string 
beans,  as  well  as  corn,  may  be  preserved  by  salting.  Use  fine  salt, 
one-third  to  one-fourth  the  weight  of  the  vegetables.  Pack  in  a 
clean  bag  or  stone  crock  in  layers  about  1  inch  thick,  sprinkling 
each  layer  heavily  with  salt.  Cover  with  a  clean  cloth  and  use  a 
cover  or  a  board  on  the  top.    Freshen  before  use.    Corn  preserved 


10  ECONOMY  IN   FOOD 

in  this  way  should  be  cooked  on  the  cob  and  cut  off  before  packing. 
It  has  a  finer  flavor  than  canned  corn. 

Salted  vegetables  should  be  freshened  by  soaking  in  water  before 
cooking. 

C.    ECONOMY  IN  SERVING  FOOD 

In  general  it  is  more  economical  to  pass  food  at  table  and  let 
people  serve  themselves  to  what  they  want.  Make  children  under- 
stand that  they  may  have  more  later  if  they  desire  it,  but  that  all 
they  take  must  be  eaten.  It  is  perhaps  better  to  serve  sugar  than  to 
pass  it,  if  leaving  sugar  in  the  bottom  of  cups  is  to  be  avoided. 

It  is  economy  to  cut  bread  only  as  needed.  The  loaf  on  the  table 
is  an  old-fashioned  custom,  worthy  of  preservation. 

D.    ECONOMY  IN  PLANNING  MEALS  i 

Dr.  Langworthy  has  made  the  suggestion  that  a  well-balanced 

meal  should  include  one  food  representing  each  of  the  following 

groups : 

Group  I.  Foods  rich  in  Protein.  Dried  beans,  peas,  eggs,  nuts, 
meat,  poultry,  oysters,  fish,  milk,  cheese,  bread. 

Group  II.  Foods  rich  in  Starch.  Cereals,  potatoes,  tapioca,  maca- 
roni, crackers,  bread. 

Group  III.  Foods  rich  in  Sugar.  Sweet  cakes  and  desserts,  honey, 
molasses,  syrups,  jellies,  dried  fruits,  grapes,  candy. 

Group  IV.  Foods  rich  in  Fat.  Butter,  oleomargarine ;  nut  butter, 
cream,  chocolate,  nuts,  olive  and  cotton-seed  oils,  lard,  salt 
pork,  suet  and  other  cooking  fats,  rich  cake  and  cookies. 

Group  V.  Foods  rich  in  Regulators.  Mineral  salts  and  acids. 
Fruits,  vegetables,  salads,  milk. 

PROTEINS  IN  THE  DIET 

Protein  in  the  form  of  meat  is  expensive,  so  it  is  wise  to  know 
just  how  far  from  necessary  it  is. 

Mistaken  Notion  of  Value  of  Meat  in  the  Diet. 

Most  people  regard  meat  as  an  indispensable  article  of  diet. 
They  think  that  meat  is  necessary  to  make  people  strong  and  well. 
We  read  of  the  vigor  of  the  old  English  yeomanry  and  how  their 
sturdiness  was  due  to  the  beef  and  ale  of  England.  We  have  surely 
dropped  the  notion  of  ale  or  beer  as  strengthening,  so  we  believe 

1  See  WeUman's  "  Food  Study  ",  pp.  293-296. 


ECONOMY   IN   PLANNING   MEALS  11 

perhaps  more  firmly  than  ever  in  the  meat.  But  any  one  who 
studies  the  real  conditions  of  English  life  during  the  Middle  Ages, 
knows  that  the  poorer  classes  were  fortunate  if  they  had  meat  once 
a  week.  Doctors  and  others  who  are  experimenting  on  the  subject 
say  that  many  of  the  ills  which  were  formerly  believed  to  be  due  to 
insuflScient  protein  in  the  diet,  were  really  due  to  lack  of  mineral 
salts  and  vitamines. 

Vegetarian  Notions. 

Scientists  are  ready  to  admit  that  the  vegetarians  are  right  to 
this  extent,  we  can  live  and  thrive  without  meat.  However,  to  do 
so  means  most  careful  planning  to  include  sufiicient  proteins  in  the 
diet,  and  as  meat  is  admittedly  a  source  of  easily-digested  protein 
we  probably  do  well  to  use  it  in  moderate  amounts. 

How  Much  Meat  Do  We  Need? 

A  meat  meal  once  a  day  is  enough  for  a  man  at  hard  manual  labor. 
It  is  a  maximum  amount  for  an  ordinary  adult  or  business  man. 
The  ordinary  adult  will  not  be  at  all  harmed  by  omitting  meat  for 
several  days  a  week,  even  if  no  special  "  protein  "  meat  substitute 
is  provided.  As  the  people  of  the  United  States  eat  more  meat  per 
capita  than  the  people  of  any  other  civilized  nation  except  Australia, 
it  surely  will  not  hurt  us  to  reduce  our  use  of  meat.  What  is  needed 
is  a  hearty  dish  to  take  its  place. 

Do  Growing  Children  Need  Meat? 

Mrs.  Rose  in  "  Feeding  the  Family "  advises  against  giving 
meat  to  children  until  they  are  seven  or  eight  years  old.  She  says 
they  not  only  do  not  need  meat  earlier,  but  that  if  they  are  given 
meat  at  an  early  age  they  are  likely  to  acquire  a  taste  for  it  and 
refuse  to  drink  milk,  which  is  much  more  necessary  to  them.  Most 
authorities  do  not  forbid  meat  to  children,  and  perhaps  withholding 
it  to  this  age  is  extreme,  but  the  opinion  is  cited  to  show  that  meat 
is  not  the  absolute  necessity  so  many  people  believe. 

Why  Too  Much  Meat  is  Bad. 

It  is  claimed  that  the  undue  eating  of  protein  is  a  strain  on  the 
kidneys  which  must  excrete  the  nitrogenous  products  from  the 
body.  This  cannot  be  proved,  perhaps,  but  we  know  that  certain 
diseases,  either  the  result  of  uric  acid  production  or  of  putrefaction 
in  the  intestines,  seem  to  occur  more  often  in  the  people  who  have 
eaten  large  amounts  of  protein  in  meat.  We  also  know  that  eating 
meat  tends  to  reduce  the  alkalinity  of  the  blood,  and  that  if  meat 
replaces  too  much  fruit  and  vegetables  this  may  be  a  source  of 


12  ECONOMY  IN   FOOD 

danger.  People  who  eat  less  protein  seem  to  show  more  endm*ance 
than  those  who  eat  large  amounts  of  protein;  they  tire  less  easily 
and  do  not  get  nearly  so  stiff  and  sore  after  severe  exercise. 

Other  Advantages  in  Using  only  Moderate  Amounts  of  Meat. 

Meat  is  a  very  expensive  part  of  our  diet.  A  large  share  of  the 
total  amount  which  is  spent  for  food  is  paid  for  meat.  In  normal 
times,  they  tell  us,  this  should  not  be  more  than  one-sixth  of  the  total 
expenditure  for  food. 

At  the  present  time  meat  is  usually  high  and  scarce  because  of 
the  recent  epidemic  of  foot-and-mouth  disease  which  destroyed 
so  many  cattle.  Without  the  war,  we  are  told,  it  would  take  from 
seven  to  ten  years  to  get  our  herds  into  condition  and  back  to  normal 
size  again.  With  the  Argentine  in  the  same  condition  from  the 
same  cause  it  is  evident  that  we  must  reduce  our  consumption  of 
meat.  Now  it  is  very  probable  that  we  shall  never  have  very  cheap 
meat  again,  because,  as  the  large  ranges  of  western  land  are  brought 
under  cultivation,  there  is  less  area  for  free  feeding,  and  food  for 
cattle  becomes  expensive. 

Make  Changes  Slowly. 

People  who  are  used  to  meat  like  its  flavor  and  miss  it  if  suddenly 
deprived  of  it;  therefore,  in  reducing  the  meat  in  this  diet,  make 
changes  slowly.  Work  first  to  supply  the  flavor  with  less  actual 
meat. 

Making  a  Little  Meat  Go  a  Long  Way. 

Every  housewife  knows  what  to  do  if  the  chicken  she  buys  for 
dinner  is  too  small  to  roast.  Cut  up  and  stewed,  with  plenty  of 
rice  and  gravy,  the  "flavor  is  extended"  with  the  use  of  less  meat. 
Such  devices  are  one  way  of  being  economical  in  the  use  of  meat. 

Suggestions. 

1.  Stews  and  Fricassees  and  Casserole  Dishes  made  with 
plenty  of  rice  or  hominy  or  dumplings  or  baking-powder  biscuits 
or  vegetables.  If  made  of  meat  already  cooked,  chop  and  add  just 
long  enough  before  the  rest  is  done  to  warm  thoroughly,  otherwise 
meat  is  toughened. 

2.  Meat-loaf,  and  Meat  Cakes  when  mixed  with  plenty  of  bread 
crumbs.  Moisten  with  water  before  cooking  or  meat  will  be  dry. 
These  may  be  served  with  white,  brown,  onion  or  tomato  sauce 
which  will  make  them  still  more  appetizing.  Use  tried-out  meat  fat 
for  the  fat  in  these  sauces. 

3.  Hash  made  with  potatoes  and  sauted  in  meat  fat ;  or  hash 
warmed  and  served  on  toast  without  or  with  gravy. 


ECONOMY  IN   PLANNING  MEALS  13 

4.  Creamed  Meat  served  in  white,  brown,  or  tomato  sauce, 
made  with  meat  fat.  Serve  on  toast,  in  toast  boxes,  or  patty  shells, 
or  in  nests  of  potato,  rice,  hominy,  or  spaghetti,  etc. ;  then  meat  will 
go  still  further. 

5.  Meat  Piss  made  either  with  pie  crust  or  mashed  potato  crust. 
Vegetables  may  be  added. 

6.  Scalloped  Meat,  that  is,  chopped  and  baked,  covered  with 
"  buttered  "  crumbs.  Use  beef  fat  or  butterine  for  the  crumbs. 
Meat  may  be  mixed  with  chopped  vegetables  and  go  still  farther, 
or  put  in  alternate  layers  with  rice,  macaroni,  or  spaghetti.  Gravy 
or  tomato  sauce  may  replace  the  white  sauce. 

7.  Meat  Souflfle.  Meat  chopped  and  mixed  with  thick  white 
sauce  and  beaten  egg,  then  baked  in  moderate  oven.  The  meat 
may  be  mixed  with  chopped  vegetables  of  all  kinds,  or  with  rice. 

8.  Stuffed  Meat,  as  stuffed  heart,  veal  birds,  etc.  Thin  slices 
of  meat  may  be  spread  with  stuffing,  rolled,  and  baked  in  casserole. 

9.  Meat  served  with  Yorkshire  Pudding,  or  Southern  "  Spoon 
Bread."  i 

Yorkshire  Pudding. 

1  c.  milk  or  water  ^  2  tsp.  baking  powder 

^  c.  corn  meal  1  egg  beaten  slightly 

I  c.  flour  i  tsp.  salt 

Grease  a  very  hot  shallow  pan  with  beef  fat ;  baste  with  fat  from 
the  pan  in  which  beef  is  roasting.     Cut  in  squares  for  serving. 

10.  Croquettes.  Rice,  hominy,  etc.,  may  be  mixed  with  chopped 
meat,  rolled  in  "  buttered  "  crumbs  and  baked  in  oven  instead  of 
being  fried.  Or  chopped  meat  may  be  added  to  fritter  batter  and 
fried  in  deep  fat. 

1 1 .  Meat  Salads  made  with  a  little  meat  and  plenty  of  vegetables. 

12.  Scrambled  Eggs  and  Omelets,  with  chopped  meat  stirred  or 
folded  in. 

13.  Meat  Soups  made  with  cereal,  (rice,  hominy,  oatmeal,  barley, 
etc. ;  left-over  breakfast  foods  of  all  kinds  may  be  added)  and  almost 
aiiy  vegetables. 

14.  Cream  Soups  and  Chowders.  Cream  soups  made  with  half 
milk,  half  water  in  which  a  vegetable  has  been  cooked,  containing 
some  fat  and  thickened  with  flour,  or  milk  chowders,  are  very 
hearty  dishes  with  which  to  begin  a  meal  and  make  it  possible 
to  serve  much  smaller  portions  of  meat  following  them.  Almost 
any  vegetable  or  combination  of  vegetables  can  be  used.  If  the 
flavor  is  not  strong  enough  merely  from  using  the  water,  a  little  of 
the  vegetable  chopped   up  fine  or  rubbed   through  a  sieve  may 

1  See  Wellman's  ''  Food  Study",  p.  183. 

2  If  sour  milk  is  used,  substitute  J  tsp.  soda  for  all  the  baking 
powder. 


14  ECONOMY  llNT  FOOD 

be  added.  This  is  an  excellent  way  to  use  up  small  amounts  of 
vegetables.  For  example,  a  good  cream-of-pea  soup  can  be  made  by 
boiling  the  pods  in  water  and  adding  a  few  cooked  peas,  milk, 
etc.  Water  in  which  vegetables  are  cooked  should  be  saved 
and  used  in  soup,  because  of  the  salts  which  are  extracted  from 
the  vegetables  and  which  would  otherwise  be  wasted.  The  liquid 
in  which  vegetables  are  canned  may  also  be  used  in  soup. 

For  each  cup  of  soup  allow  1  tbsp.  of  flour  if  the  vegetable  itself 
(cabbage,  onion,  cauhflower,  etc.)  has  not  thickening  power,  but 
only  i  tbsp.  if  much  of  a  starchy  vegetable  is  used  (potato,  corn,  peas, 
beans,  etc.).  Be  sure  the  soup  actually  boils  after  the  flour  is  added 
or  its  full  thickening  power  will  not  be  given  and  there  will  be  a  raw 
taste. 

These  dishes  have  an  additional  advantage  because  cheaper  cuts 
of  the  meat  or  left-overs  may  be  used  in  their  preparation,  or  even 
meat  already  used  for  soup.  The  latter  is  still  nutritious  but  needs 
flavor  to  make  it  palatable.  If  properly  made,  any  of  these  dishes 
will  be  delicious.  They  furnish  scope  for  originality  and  skill  in 
the  cooking,  and  add  greatly  to  the  variety  of  the  diet. 

Use  Every  Scrap  of  Meat,  Fat,  and  Bone. 

Bones  of  uncooked  meat,  of  roasts  and  chops,  etc.,  after  cooking, 
bits  of  gristle,  etc.,  can  all  be  utilized  to  afford  flavor  and  gelatine 
for  soups  and  gravies.  Any  meat  used  in  making  soups  should 
be  eaten  afterwards,  for  very  little  of  anything  but  its  flavor  is  given 
to  the  soup.  Remember  that  the  fat  in  meat  stock  should  be 
removed  and  used  in  other  ways,  also  that  all  the  '*  trimmings  " 
cut  off  after  the  meat  is  weighed  at  the  butcher's  belong  to  the 
purchaser. 

Meat  bought  in  larger  quantities  is  cheaper.  If  you  use  in- 
genuity in  preparing  it  in  various  ways,  the  same  kind  of  meat 
can  be  used  for  some  time  without  monotony.  In  cities,  the  butcher 
will  sometimes  corn  a  portion  of  the  beef  you  buy  and  keep  it  back 
for  you  until  asked  to  deliver  it. 

Cheaper  cuts  of  meat  are  often  better  flavored  and  more  nutri- 
tious. Good  cooks  can  make  cheaper  meat  appetizing.  This  is 
where  French  cooks  excel. 

We  have  unjustified  prejudices  against  certain  cuts  of  meat, 
or  certain  kinds  of  meat.  Kidneys  are  in  little  demand  here,  but 
are  considered  a  delicacy  in  England.  Try  broiled  beef  kidneys 
and  fried  heart,  as  well  as  the  new  kinds  of  fish  coming  in  the  market. 
Many  people  will  not  eat  rabbit,  a  cheap  and  really  delicious  dish. 
We  have  grown  used  to  the  idea  of  pork  and  veal  and  chicken,  but 
if  we  eat  pigs  we  siirely  have  no  excuse  for  being  squeamish. 


ECONOMY  IN  PLANNING  MEALS  15 

Let  us  learn  to  be  citizens  of  the  world  and  eat  what  the  world 
eats.     It  is  usually  the  provincial  person  who  is  finicky. 

MEAT  SUBSTITUTES 

Most  people  who  are  used  to  eating  a  great  deal  of  meat  declare 
that  they  are  hungry  if  they  try  to  do  with  less.  They  fail  to  realize 
that  this  is  always  the  result  of  any  sudden  change  of  diet.  Even 
when  some  men  who  had  been  vegetarians  all  their  lives  were 
induced  to  begin  eating  meat,  their  complaint  was  that  it  was  not 
satisfying  and  they  felt  hungry.  All  changes,  then,  must  be  made 
gradually.  If  your  family  is  used  to  meat  three  times  a  day,  don't 
expect  them  to  be  satisfied  if  they  are  suddenly  cut  down  to  meat 
only  once  or  twice  a  week. 

Going  without  meat  is  often  popularly  understood  to  mean  no 
change  in  the  meal  except  the  omission  of  the  meat.  Of  course, 
to  be  satisfying,  something  else  must  be  provided  to  take  its  place. 
This  should  be  what  is  known  as  a  hearty  dish,  —  one  that  "stays 
by  "  you.  It  need  not  necessarily  be  protein,  or  even  largely  protein, 
because  in  an  ordinary  mixed  diet,  such  as  we  Americans  eatj  the 
proportion  of  protein  is  usually  very  high  anyway. 


MEAT  SUBSTITUTES  HIGH  IN  PROTEIN 
I.   Eggs 

Eggs  make  a  good  substitute  for  meat,  and  are  often  cheaper. 
Since  their  value  will  be  discussed  under  the  heading  "  Economy 
in  Recipes",  only  ways  of  using  them  directly  as  a  substitute  for 
meat  will  be  listed  here. 

1.  Eggs  !'  boiled  "  or  "  dropped  "  —  easily  digested  dishes. 

2.  Eggs  fried,  especially  when  served  with  bacon  or  salt  pork. 

3.  Eggs  as  omelets.  These  may  be  flavored  in  a  great  many  ways. 
Try  using  orange- juice  with  a  little  lemon  in  place  of  the  liquid,  and 
folding  in  sliced  orange.  Add  sugar  as  desired.  Sweetened  omelet, 
with  jelly  folded  in,  is  delicious.  Omelet  may  be  made  with  fewer 
eggs  if  either  flour  or  bread  crumbs  are  added.  Omelet  will  go 
farther  if  served  with  a  medium  white  sauce,  a  cheese  white  sauce, 
or  a  tomato  sauce  folded  in  and  poured  around. 

o.  Omelet  with  Bread  Crumbs. 

Add  bread  crumbs  soaked  in  milk  or  water. 

For  each  egg  allow  3  tbsp.  bread  crumbs  and  2  tbsp.  milk. 


16  ECONOMY  IN  FOOD 

b.  Omelet  with  Flour. 

Use  a  medium  white  sauce  or  a  tomato  sauce. 

For  each  egg  allow  one  cup  of  white  sauce. 

4.  Scrambled  Eggs. 

One  tablespoon  of  water  or  milk,  or  J  c.  white  sauce  or  tomato 
sauce  or  canned  tomato  for  each  egg,  may  be  added  before  cooking, 
or  grated  cheese  may  be  mixed  with  it. 

5.  Eggs  in  Potato  Nests. 

Eggs  dropped,  without  breaking,  into  mashed  potato  (this  may  be 
beaten  with  pimento  rubbed  through  a  strainer). 

Season  with  salt  and  pepper  and  place  in  oven  imtil  cooked  to  suit 
taste. 

6.  Baked  Eggs. 

Break  an  egg  in  a  buttered  cup,  cover  with  "  buttered  "  crumbs 
or  white  sauce  seasoned  with  cheese  and  pepper,  and  bake  till  firm. 

Eggs  may  also  be  placed  in  small  tomatoes  scooped  out  from  the 
stem  end,  seasoned  with  "  buttered  crumbs  ",  and  baked. 

7.  Stuffed  Eggs. 

Cut  hard-cooked  eggs  in  haK.  Remove  yolk,  season  with  J  tsp. 
vinegar,  a  little  salt,  pepper,  and  mustard.  Mold  into  ball  with  J 
tsp.  melted  butter  or  oleo,  and  replace.  May  be  served  with  white 
sauce  poured  over,  or  mixed  with  white  sauce  and  ^'buttered  crumbs" 
and  baked  until  crumbs  brown. 

8.  Creamed  Eggs. 

Hard-boiled  eggs  cut  and  served  in  white  sauce. 
Cheese  may  be  added,  or  cooked  macaroni,  rice,  etc.     The  whole 
may  be  covered  with  "  buttered  crumbs  '^  and  baked. 

9.  Hard-Cooked  Eggs  on  Toast. 

Slice  eggs  lengthwise  and  put  on  toast.  Pour  over  a  white  sauce 
to  which  have  been  added  boiled  onions  rubbed  through  a  sieve. 

10.  Egg  Croquettes. 

Chop  hard-cooked  eggs  and  add  enough  white  sauce  to  shape. 
Dip  in  egg  and  crumbs  and  fry  in  deep  fat.  Serve  with  this  white 
sauce,  cheese  sauce,  or  tomato  sauce. 

II.   Cheese 
Nviritive  Valvs  and  Cost 

Cheese  is  a  very  nutritious  food,^  and  very  cheap  when  compared 
with  meat.  An  inch  cube  of  American  cream  cheese  is  more  than 
equal  in  total  food  value  to  an  egg,  or  to  an  ounce  of  porterhouse 

1  See  Wellman's  "  Food  Study",  p.  284. 


ECONOMY   IN   PLANNING  MEALS  17 

or  sirloin  steak,  and  supplies  as  much  protein  as  the  latter.  To 
put  it  in  another  way,  one  pound  of  cheese  is  equal  to  almost  two 
pounds  of  such  meat,  and  costs  less  than  half  as  much. 

How  to  Cook  Cheese 

Cheese  should  never  be  exposed  to  extremely  high  temperatures. 
Therefore,  it  is  better  to  grate  it,  or  break  it  up,  and  stir  it  with 
white  sauce  just  as  the  latter  is  taken  from  the  fire,  or  to  cook  it 
over  water.  If  a  dish  is  to  be  scalloped  with  cheese,  the  cheese 
should  be  mixed  through,  rather  than  sprinkled  over  the  top  where 
it  is  exposed  to  the  full  heat  of  the  oven.  The  hard  crust  will  be 
prevented  from  forming  on  top  of  such  dishes  as  macaroni  and 
cheese,  if  the  dish  is  covered  with  "  buttered  crumbs.^^ 

1.  White  Sauce  Welsh  Rabbit. 

Stir  into  a  medium  white  sauce  which  is  still  very  hot,  some  cheese, 
grated  or  cut  ^  in  small  pieces.  Pour  on  toasted  bread  or  crackers 
and  serve  at  once. 

2.  Cheese  and  Cereal. 

Cooked  cereals,  such  as  hominy,  rice,  macaroni,  etc.,  may  be 
stirred  with  milk  in  a  saucepan.  When  hot,  add  cheese  grated  or 
cut  ^  into  small  pieces.  Serve  as  soon  as  cheese  is  melted.  For  one 
cup  of  cereal  allow  J  lb.  cheese,  add  milk  as  needed.  Thin  white 
sauce  may  be  used  in  place  of  the  milk. 

The  cereal,  cheese,  milk,  or  white  sauce,  may  be  placed  in  alter- 
nate layers  in  a  greased  dish,  and  covered  with  ^'  buttered  crumbs," 
then  baked  until  crumbs  are  brown. 

3.  English  Monkey. 

Heat  bread  crumbs  in  milk  in  a  sauce  pan.  When  hot,  stir  in 
cheese  and  season  to  taste.  May  be  served  on  toast.  Use  1  tbsp. 
cheese  to  each  cup  of  crumbs. 

4.  Creamed  Potatoes  and  Cheese. 

Heat  boiled,  or  baked  potatoes  cut  in  cubes,  in  white  sauce. 
Just  before  serving,  stir  in  a  little  cheese.  Allow  1  or  2  tbsp.  cheese 
for  each  cup  of  potatoes. 

5.  Cheese  Pudding.^ 

This  is  a  delicious  lunch  or  supper  dish,  and  is  very  hearty.  It 
is  an  excellent  way  to  use  up  stale  bread. 

1  Fresh  cheese  may  be  easily  broken  up  by  rubbing  it  through  a 
poarse  strainer  or  frying-basket. 

2  See  Wellman's  ''  Food  Study  ",  p.  281, 


18  ECONOMY   IN   FOOD 

6.   Cheese  SoujgU. 

To  each  third  cup  of  thick  white  sauce  add  3  tbsp.  grated  cheese 
and  the  yolk  of  one  egg.  Fold  in  the  white,  beaten  stiff,  pour  in  a 
greased  dish  and  bake  in  a  slow  oven  until  firm.  Test  with  a  knife ; 
when  the  knife  comes  out  clean  it  is  done.     Serve  at  once. 

Egg  and  Cheese  Dishes  are  given  under  Eggs  as  Meat  Substitutes. 

III.    Fish 
NiUritive  Value  and  Cost  ^ 

Fish  ^  is  somewhat,  but  as  a  usual  thing  not  much,  cheaper  than 
meat  pound  for  pound,  and  is  only  slightly  less  nutritious.  How- 
ever, its  use  is  to  be  recommended  because  it  makes  an  acceptable 
meat  substitute  and  it  spares  the  demand  on  meat.  Moreover, 
our  supply  of  fish  can  be  more  easily  increased  than  our  supply  of 
meat.  If  the  cheaper  fish  is  purchased,  considerable  saving  can 
be  made.  Most  shellfish  are  expensive.  Oysters  are  costly  for  the 
amount  of  nutrition  or  protein  obtained  from  them,  but  flavor 
often  makes  them  welcome  in  place  of  meat. 

Cheaper  Fish 

There  are  many  fish  being  put  upon  the  market  now  for  which 
there  was  little  demand  a  few  years  ago.  Remember  that  demand 
usually  means  acquaintance,  and  let  us  not  be  afraid  to  try  new 
kinds.  Tuna  fish  was  once  scorned.  Try  carp  and  shark  and  all 
the  rest,  and  see  for  yourself  how  good  they  are.  Remember  how 
many  things  children  learn  to  eat. 

No  general  recipe  for  fish,  oysters,  etc.,  will  be  given,  except  a 
few  suggestions  of  how  to  make  a  little  go  a  long  way. 

1.  Fish  Hash. 

Left-over  fish  may  be  mixed  with  cooked  potato,  seasoned,  and 
sauted  in  suet  or  pork  fat  until  brown  on  both  sides. 

2.  Creamed  Fish  and  Scalloped  Fish. 

Left-over  fish  may  be  served  in  white  sauce  on  toast,  or  in 
toast  boxes,  or  the  fish  may  be  mixed  with  "buttered  crumbs." 
Chopped  parsley  may  be  stirred  in  for  flavoring.  If  the  fish  is 
at  all  rich,  no  fat  need  be  used  in  making  the  white  sauce  if  whole 
nriilk  is  used;  or  skimmed  milk  with  fat  will  be  good.  If  the  fish 
is  strong  flavored,  as  salmon  or  tima  fish,  it  can  be  mixed  with 

I  See  WeUman's  "  Food  Study  ",  pp.  203-208. 


ECONOMY  IN  PLANNING  MEALS  19 

a  generous  amount  of  bread  crusts.     Chopped  hard-boiled  egg  may 
be  added. 

3.  Fish  Balls, 

Fish  mixed  with  equal  parts  of  potato.  Season,  add  beaten  egg 
and  fry  in  deep  fat. 

4.  Fish  Croquettes, 

Mix  fish  with  thick  white  sauce.  Allow  about  twice  as  much 
flaked  fish  as  sauce.  Dip  in  eggs  and  crumbs  and  fry,  or  roll  in 
''buttered  crumbs"  and  bake.  If  fish  is  strongly  flavored,  add 
bread  crumbs. 

5.  Scalloped  Oysters, 

Oysters  go  farthest  served  scalloped.  That  is,  placed  in  a  greased 
baking-dish  in  alternate  layers  with  "  buttered  crumbs  ",  soaked  and 
moistened  with  the  liquid  and  a  little  added  milk.  Do  not  have  more 
than  two  layers  of  oysters  and  do  not  over-bake. 

6.  Oyster  Stew  and  Creamed  Oysters. 

The  oysters  used  in  making  an  oyster  stew  may  be  warmed  and 
served  next  day  as  creamed  oysters  on  toast.  Make  by  adding 
oysters  at  the  last  moment  to  an  equal  amount  of  oysters  creamed  in 
the  usual  way. 

7.  Fish  Salad. 

Salmon  and  tuna  fish,  bought  canned,  are  often  served  as  salads. 
But  almost  any  fish  is  excellent  served  in  this  way.  It  may  be  mixed 
with  chopped  celery,  or  chopped  cucumber,  or  chopped  tomato,  or 
with  a  combination  of  them.  It  is  good  served  in  a  nest  of  chopped 
spinach  or  other  greens,  or  mixed  with  chopped  hard-boiled  eggs. 

8.  Fish  Chowder. 

This  is  a  dish  too  often  considered  a  shore  dish,  but  it  can  be  deli- 
ciously  made  from  fish  to  be  obtained  in  any  part  of  the  country. 

To  make,  cut  some  salt  pork  into  cubes  and  fry.  Then  in  the 
tried-out  fat,  fry  some  onions.  Add  water  (or  if  fish  used  furnishes 
head,  tail,  and  backbone,  put  these  into  cold  water,  bring  to  boil, 
and  simmer  twenty  minutes ;  use  this  stock  in  place  of  the  water) 
and  diced  potatoes  and  cook  until  nearly  soft.  Then  add  fish  cut 
in  small  pieces,  and  milk.  Simmer  ten  minutes  to  cook  the  fish. 
Season  and  add  the  pork  cubes,  and  crackers  if  desired. 

IV.   Peas  and  Beans 

Peas  and  beans  are  high  in  protein  and  are  hearty  foods  as  well, 
so  that  they  make  good  substitutes  for  meat.  Bought  dry  they  are 
usually  inexpensive  food  even  when  the  fuel  necessary  to  cook  them 
is  counted.    Various  kinds  of  dried  legumes  are  to  be  had,  all 


20  ECONOMY   IN   FOOD 

inexpensive;  white  beans,  lima  beans,  navy  beans,  kidney  beans, 
black  beans ;  lentils,  split  white,  yellow,  or  split  green  peas,  whole 
green  peas,  and  black-eyed  peas,  are  all  common. 

One  pound  of  these  dried  legumes  is  more  nutritious  than  a 
pound  of  most  meat.  Lima  beans  are  the  least  likely  to  cause 
digestive  disturbances. 

People  who  have  gas  stoves  can  often  cook  such  foods  as  this  on 
the  ledge  inside  the  furnace.  If  placed  in  a  fireless  cooker  without 
a  soapstone,  it  usually  takes  two  heatings  to  get  them  thoroughly 
done. 

To  prepare  the  dried  legumes,  soak  them  overnight,  and  start 
cooking  them  in  plenty  of  cold  water.  Usually  about  three  hours 
of  cooking  is  necessary  to  make  them  tender.  Split  peas  cook  in 
a  little  less  time,  and  navy  beans  take  half  an  hour  longer. 

1.  Boiled  Beans  with  Tomato. 

Beans  of  any  variety  —  white,  navy,  kidney  —  and  black-eyed 
peas  are  good  boiled,  with  canned  tomato  added  during  the  last  part 
of  the  cooking.  Onion  may  be  used  for  seasoning  if  desired.  Rice 
or  macaroni  may  be  added. 

2.  Creamed  Beans. 

Lima  beans  and  kidney  beans  are  good  served  with  white  sauce, 
or  tomato  sauce. 

3.  Bean  Loaf. 

Cooked  beans  of  any  variety,  mashed  and  mixed  with  grated 
cheese,  with  enough  bread  crumbs  added  to  make  a  roll,  should  be 
baked  in  a  moderate  oven,  basting  with  hot  water  and  fat.  Allow  J  lb. 
cheese  for  1  pint  cooked  beans.     Serve  with  tomato  or  onion  sauce. 

Kidney  beans  are  especially  good  prepared  in  this  way. 

4.  Lima  Bean  or  Pea  Salad. 

Cold  beans,  if  not  sweetened  in  cooking,  make  excellent  salad,  as 
do  cold  peas.  Lima  beans,  alone  or  with  chopped  celery,  and  French 
dressing,  are  especially  good. 

5.  Baked-bean  Soup. 

Allow  1  c.  baked  beans  for  each  pint  of  water. 

Bring  to  boihng,  then  simmer  30  minutes.  Thicken  with  1  tbsp. 
flour  stirred  in  a  little  cold  water.  More  fat  may  be  added,  and 
tomato  or  onions  may  be  used  for  seasoning. 

6.  Legume  Soups. 

Any  of  the  legumes,  or  combinations  of  them,  make  excellent 
hearty  soups.  Corn,  tomatoes,  or  onions  may  also  be  combined  with 
them.  The  vegetables  may  be  left  whole  or  rubbed  through  a 
strainer. 


ECONOMY  IN   PLANNING  MEALS  21 

Soak  dried  legumes  for  8  to  10  hours.  Drain  and  boil  in  twice 
their  bulk  of  water  until  soft.  Thicken  with  flour.  Allow  about 
I  c.  of  dried  legumes  for  each  cup  of  soup. 

V.   Oth$:r  Hearty  Dishes 

Since  it  is  not  at  all  necessary  that  the  protein  needed  in  the  diet 
be  supplied  by  meat,  it  is  entirely  possible  to  use  substitutes  which 
are  not  especially  high  in  protein  and  to  supply  the  protein  in  other 
ways,  as,  for  example,  in  desserts  to  serve  at  dinners  furnishing  meat 
substitutes  which  are  not  markedly  high  in  protein. 

1.  Vegetable  Souffle. 

Allow  2  eggs  and  J  c.  of  chopped  vegetables  to  each  cup  of  thick 
white  sauce,  mix  the  beaten  yolks  with  the  white  sauce,  and  chopped 
cooked  vegetable;  then  fold  in  whites,  beaten  stiffly.  Bake  in 
greased  baking-dish,  set  in  a  pan  of  water.  It  may  be  covered 
with  ''  buttered  crumbs."  Cut  with  knife  to  test  when  done.  Knife 
should  come  out  clean. 

This  is  an  excellent  way  to  use  small  amounts  of  vegetables.  Mix- 
tures of  vegetables  may  be  used. 

2.  Scalloped  Vegetables. 

Mix  canned  corn,  boiled  macaroni,  cooked  cabbage,  or  almost  any 
other  vegetable,  with  white  sauce.  Place  in  a  greased  baking-dish 
and  cover  with  "buttered  crumbs.'^  Heat  in  oven  until  crumbs  are 
brown.  Cheese  may  be  added  to  the  white  sauce  and  increase  its 
food  value  as  well  as  its  protein. 

3.  Meatless  Stew. 

Fry  onions  in  a  little  meat  fat  —  beef  drippings,  salt  pork,  or 
bacon.  Add  diced  potatoes,  carrots,  and  turnips.  Simmer  until  all 
the  vegetables  are  tender.  This  may  be  thickened  with  flour. 
More  fat  may  be  added  and  small  pieces  of  crisp  bacon  or  salt  pork. 
This  has  a  delicious  flavor  and  avoids  the  tough  stringy  pieces  of  meat 
usually  found  in  stew.  It  may  be  served  with  dumplings.  Maca- 
roni may  be  added,  or  any  other  cereals. 

4.  Jungle  Stew. 

A  similar  stew  may  be  made  with  beans,  macaroni  or  rice,  and 
tomatoes.  Fry  onion  as  before,  add  beans  (already  cooked)  with 
cereal  and  tomato  (which  may  be  canned). 

5.  Turkish  Pilaf  without  Stock. 

Wash  rice,  cook  in  a  little  fat  until  brown,  add  boiling  water,  and 
steam.  When  water  is  absorbed  add  canned  tomato  and  cook  until 
rice  is  soft.     Onion  may  be  added. 

To  I  c.  rice  allow  1  c.  boiling  water  and  1|  c.  of  tomato. 


22  ECONOMY   IN  FOOD 

6.  Bacon. 

With  the  advanced  price,  this  is  often  considered  a  high-priced 
food.  While  this  is  true  if  the  bacon  is  used  as  an  accessory,  it  does 
not  follow  if  it  is  used  as  a  meat  substitute.  Even  when  a  pound  of 
bacon  costs  forty  cents,  it  is  only  twice  as  expensive,  say,  as  round 
steak  costing  perhaps  twenty  cents,  but  it  furnishes  over  five  times 
as  much  nutrition,  pound  for  pound.  Since  in  serving  it  goes  a  good 
deal  further  than  meat,  it  should  be  considered  a  cheap  substitute 
for  expensive  meat,  and  a  possible  one  for  cheaper  meat.  However, 
it  is  probable  that  war  prices  will  make  it  necessary  to  buy  little  bacon 
of  any  type.  Bacon  ''strips",  the  odd-shaped  pieces  cut  from  the 
side  in  trimming,  are  less  expensive  than  regular  bacon. 

Bacon  should  be  shced  very  thin.  If  it  is  too  salt,  dip  the  slices 
for  a  moment  in  warm  water.  Bacon  is  most  easily  cooked  on  a 
rack  placed  in  a  pan  in  the  oven.  If  no  rack  is  used,  pour  off  the 
melted  fat  as  it  accumulates  during  the  cooking. 

7.  Salt  Pork  and  Gravy. 

Salt  pork,  fried  crisp,  served  with  gravy  made  from  the  tried-out 
fat,  flour  and  milk,  makes  an  unusual  meat  substitute,  and  a  very 
cheap  one. 

8.  Baked  Bananas. 

Remove  skin,  sHce  lengthwise.  Dot  with  fat  and  sprinkle  lightly 
with  sugar.     Bake  until  brown.     Lemon  juice  may  be  added. 

9.  Fried  Bananas. 

Cut  in  quarters  and  fry.     Sugar  may  be  added. 

10.  Banana  Salad. 

Cut  in  half  lengthwise.  Serve  on  lettuce  with  boiled  dressing. 
Sprinkle  with  ground  peanuts. 

11.  Banana  Fritters. 

Cut  in  pieces,  sprinkle  with  sugar,  add  lemon,  if  desired,  drop  in 
fritter  batter  and  fry  in  deep  fat.  For  batter,  for  1  c.  liquid  use  |  c. 
flour,  I  egg,  and  J  tsp.  salt. 

12.  Corn  Fritters. 

Sift  flour,  baking-powder,  salt  and  pepper,  together.  Add 
canned  corn,  preferably  chopped.  Add  beaten  egg,  and  drop  by 
spoonfuls  in  a  hot  greased  frying-pan  or  griddle.     Turn  when  brown. 

For  one  can  of  corn,  allow  1  c.  flour,  2  tsp.  baking-powder  and 
1  egg. 

13.  Fried  Cereal  Mush. 

Pack  warm  cereal  mush  in  a  pan  or  can.  When  cold,  cut  in  slices, 
dip  in  flour,  or  in  flour  and  egg,  and  fry.     Serve  with  syrup. 

Hominy,  corn  meal,  oat  meal,  etc.,  are  all  suitable  for  use  in  this 
way. 


USES   OF   LEFT-OVERS  23 

14.   Cereal  Cutlets. 

Mold  cereal  and  slice  as  for  frying.  Roll  in  '^  buttered  crumbs  " 
and  bake  in  quick  oven  until  brown.     Serve  with  butter  or  syrup. 

STARCHES  AND   SUGARS 

Starchy  food  should  make  up  the  bulk  of  the  diet  if  the  whole 
is  to  be  inexpensive.  Cereals  and  starchy  vegetables  are  excellent 
food  and  cheap. 

Sugars/  while  desirable,  are  not  necessary  in  the  diet  because 
starch,  in  digestion,  is  changed  into  sugar  and  so  supplies  the  body 
with  the  same  material.  However,  sugar  is  quickly  digested  and 
is  usually  not  expensive. 

VEGETABLES 

Vegetables  should  be  used  somewhat  freely,  if  possible.  Pota- 
toes are  inexpensive  and  valuable  food.  Too  often  the  housewife 
prepares  these  in  only  one  or  two  ways.  Variety  should  be  secured 
by  using  more  methods.^ 

Much  valuable  mineral  matter  is  lost  ^  if  vegetables  are  boiled  and 
the  water  is  discarded.  Such  water  should  be  used  in  making  sauces 
or  soups,  or  added  to  gravy. 

If  the  water  cannot  be  used,  the  vegetables  should  be  baked, 
steamed,  or  sauted  for  variety. 

FAT 

The  Federal  Food  Administration  tells  us  that  we  eat  and  waste 
about  240  per  cent  more  fat  than  we  need.  Saving  this  waste  is 
one  way  of  economizing.  Another  consists  in  not  using  expensive 
fats  where  cheaper  ones  will  serve.  So  far  as  we  know,  all  pure 
fats  have  equal  food  value. 

E.    USES  OF  LEFT-OVERS 

With  skill,  left-overs  may  be  made  as  pleasing  as  the  original  dish. 
Too  often  they  are  put  away  in  the  ice-box  until  they  spoil  and  are 
then  thrown  out.     This  is  not  economy. 

1  Wellman's  "  Food  Study  ",  pp.  160-161,  163-167. 

2  Fannie  M.  Farmer:  Boston  Cooking  School  Cook  Book,  Re- 
vised ed.,  pp.  30^321. 

8  WeUman's  "  Food  Study  ",  p.  149. 


24  ECONOMY  IN   FOOD 

Almost  anything,  except  left-over  desserts,  can  be  used  in  soups ; 
undesirable,  gristly  meat,  left-over  portions,  vegetables,  water  in 
which  vegetables  or  meats  have  been  cooked,  hot  water  that  has 
been  used  to  rinse  out  the  pans  in  which  meat  has  been  cooked  or 
vegetables  served,  grains,  cereals,  even  the  well-washed  parings 
of  vegetables,  may  be  added  for  flavor  and  for  their  mineral 
salts. 

Left-over  meat  and  fish  may  make  chowder,  stews,  pies,  hash, 
souffles  or  salads,  or  they  may  be  served  minced  or  creamed.  Rind 
of  bacon  and  salt  pork  may  be  cooked  with  green  vegetables  or 
used  to  flavor  soups. 

Left-over  vegetables  make  delicious  salads,  or  may  be  mixed 
with  each  other  to  appear  again  as  a  "  vegetable."  For  example, 
peas  and  carrots  may  be  mixed,  etc. 

Soft-boiled  eggs,  left  over,  can  be  cooked  hard  and  used  for  cream- 
ing, or  garnishing;  or  they  may  be  chopped  fine  and  added  to 
vegetables  or  chopped  meat. 

Left-over  cereals  may  be  fried,  made  into  griddlecakes,  added 
to  muffins,  put  into  soups  or  gravies,  mixed  with  meat  or  vegetables 
for  pies,  or  scalloped  dishes,  stews  and  soufiles.  They  may  also 
be  sweetened,  mixed  with  fruit  and  spice,  and  appear  as  puddings. 

SUghtly  dry  bread  or  biscuits  may  be  freshened  by  moistening 
the  crust  and  reheating  in  a  covered  pan.  Toast,  milk  toast,  cream 
toast,  tomato  sauce  toast,  fried  toast  and  croutons  may  all  be  made 
out  of  dry  bread.  Scalloped  dishes  all  call  for  bread  crumbs.  Finely 
ground  bread  or  cracker  crumbs  may  be  used  in  place  of  flour 
in  making  griddlecakes,  muflSns,  cake,  etc.,  or  as  thickening  in 
soups. 

Unless  bread  has  been  thoroughly  dried  in  the  oven  it  should  not 
be  kept  in  a  closed  jar  or  tin.  Store  it  in  an  open  bowl  or  paper  bag 
in  a  cupboard  away  from  dust.  If  stored  while  it  still  contains 
moisture,  it  will  acquire  a  stale,  musty  taste. 


F.    ECONOMY  IN  RECIPES 

Many  people  do  not  realize  that  is  it  often  possible  to  use  an 
expensive  or  a  cheap  recipe  for  the  same  dish  with  little  difference 
in  result.  Otherwise  desirable  recipes  that  are  extravagant  can 
readily  be  modified  by  a  Httle  thought.  Of  course,  if  we  have  less 
rich  concentrated  food,  we  shall  need  more  food,  but  the  probability 
is  that  this  will  be  all  the  better  for  our  digestions.  Here  are  some 
suggestions : 


ECONOMY  IN  RECIPES  25 


Fat 

Do  not  use  butter  in  cakes,  cookies,  and  pies.  Try  cutting  down 
the  amount  of  fat  used  in  a  recipe  until  you  are  sure  you  have  used 
as  Kttle  as  possible.  If  pure  fats  are  substituted  for  butter  use 
four-fifths  of  the  amount  of  the  butter  to  get  the  same  result. 

Fat  from  stock  or  from  cooking  meats  should  be  saved.  Beef  and 
chicken  fat,  tried  out,  may  be  used  in  cakes,  cookies,  gravies,  soups, 
etc. ;  bacon  fat  is  good  in  corn  cakes,  meat  sauces,  and  soups 
made  from  legumes,  and  meatless  stews;  sausage  fat  is  useful  for 
spiced  cookies,  gingerbread,  and  poultry  stuffing.  Any  of  these 
can  be  used  in  sauteing  vegetables,  or  in  basting.  Fat  unusable  in 
cooking  should  be  sold  or  made  into  soap,  not  thrown  away. 

Eggs 

The  number  of  eggs  in  a  recipe  can  usually  be  cut  materially  or 
even  omitted  entirely.  For  eggs  used  as  leavening,  substitute  a 
teaspoon  of  baking  powder  for  each  egg  omitted,  but  here  some 
egg  must  be  used.  The  egg  may  often  be  omitted  if  a  food  is  to 
be  dipped  in  crumbs  or  meal,  and  fried.  If  the  egg  is  used,  allow 
two  to  three  tablespoons  of  water  to  each  egg. 

Dried  egg  powders  are  sold.  They  may  be  used  in  baking,  in 
muffins,  griddle  cakes,  etc.,  or  whenever  they  are  not  depended 
upon  for  leavening.     They  are  a  great  saving. 

Milk 

Water  may  be  used  as  the  liquid  in  place  of  milk  in  all  muffin 
and  cake  mixtures.    Skimmed  milk  may  also  be  used. 

Cream 

Cream,  whipped,  goes  farther  than  plain  cream.  Stiffly-beaten 
white  of  egg,  when  eggs  are  cheap,  may  be  beaten  into  whipped  cream. 
Some  kinds  of  cream-whips  will  whip  thin  cream.  It  is  more  eco- 
nomical to  use  one  than  to  beat  heavy  cream  with  an  egg-beater. 

Salad-dressing 

Olive  oil  is  expensive,  cotton-seed  and  corn  oils  less  so.  The  latter 
make  a  good  substitute  in  mayonnaise  if  too  much  salt  is  not  added. 
These  are,  however,  more  expensive  than  boiled  dressings  thickened 
partly  with  flour,  partly  with  egg.  Sour  cream,  sweetened  with 
sugar  and  flavored  with  vinegar,  makes  an  excellent  dressing. 


26  ECONOMY   IN   FOOD 


Sugar 

Very  sour  fruits  may  be  sweetened  with  less  sugar  if  a  little  soda 
is  added.  Fruit  preserves  may  be  made  with  far  less  sugar  if  salt 
is  used.  They  must  be  kept  a  few  days  before  using,  so  that  the 
salty  taste  is  no  longer  distinguishable.  Allow  three-fourths  of  a 
cup  of  sugar  and  one  and  one-fourth  of  a  teaspoon  of  salt  to  one 
pound  of  fruit. 

Jellies  and  Jams 

The  more  expensive  fruits  may  be  used  for  flavor,  and  the  bulk 
of  a  preserve  or  jelly  made  out  of  less  expensive  material.  For 
example,  rhubarb  may  be  added  to  blackberry,  strawberry,  or  rasp- 
berry jam;  carrots  may  be  added  to  conserve,  and  apples  used 
in  fruit  jellies. 

If  only  one  extraction  for  jelly  is  made,  the  pulp  makes  good 
marmalade. 

Watermelon  rind  makes  excellent  pickle;  orange  and  grape- 
fruit peel  are  good  candied. 

Yeast 

Dry  yeast  is  cheaper  than  compressed.  If  dry  yeast  is  used, 
bread  must  be  made  by  the  "  long  process." 

If  bread  is  frequently  made  in  large  quantities,  it  is  economy  to 
make  liquid  yeast. 

Liquid  Yeast 

4  medium-sized  potatoes        1  cake  dry  yeast,  softened  in  i  cup  of 

warm  water,  or 
1  quart  hot  water  1  cake  of  compressed  yeast 

1  teaspoon  salt  J  cup  sugar 

Wash,  pare  and  cook  the  potatoes  in  the  water.  Drain,  mash 
and  return  to  the  water.  Make  up  to  one  quart.  Add  the  sugar 
and  salt  and  allow  the  mixture  to  cool.  When  lukewarm  add  the 
yeast.  Keep  at  room  temperature  (65°  to  70°  F.)  for  24  hours  before 
using.  If  kept  for  a  longer  time  it  should  be  poured  into  a  sterihzed 
jar  and  put  in  a  dark,  cool  place. 

J  c.  Uquid  yeast  may  be  used  in  place  of  |  compressed  yeast  cake 
and  J  c.  of  water  in  a  bread  recipe  if  the  "  short  process  "  is  followed. 
If  the  bread  is  made  by  the  "  long  process  "  use  2  tbsp.  of  the  liquid 
yeast  for  J  compressed  yeast  cake. 


ECONOMY   IN   FUEL  27 

G.    ECONOMY  IN  FUEL 

Economy  in  fuel  is  also  worthy  of  consideration.  Unless  the 
cook  stove  is  also  used  for  heating,  it  is  costly  to  run  it  unnecessarily. 
A  fireless  cooker  soon  pays  for  itself  under  such  circumstances, 
especially  if  gas  or  electricity  is  used  for  cooking.  A  serviceable 
one  may  be  made  at  home.^ 

With  a  gas  stove,  if  the  family  is  small,  it  pays  to  use  a  small 
portable  oven  ^  over  a  burner  on  the  top  of  the  stove. 

In  general,  care  should  be  taken  that  a  burner  is  not  lighted  before 
one  is  ready  to  use  it,  and  that  it  is  turned  out  as  soon  as  possible ; 
also  that  the  flame  be  turned  as  low  as  possible  in  boiling  vegetables 
after  actual  boiling  has  begun. 

Much  can  be  done  by  planning  to  bake  several  things  at  once 
when  the  oven  must  be  used. 

*  A  free  bulletin  may  be  obtained  from  U.  S.  Dept.  of  Agriculture, 
Farmers'  Bulletin,  100,  298,  ''  The  Fireless  Cooker." 
2  See  Wellman's  "  Food  Study",  p.  113. 


28 


ECONOMY   IN   FOOD 


TABLE  OF   COST 


loo-CALORIE  PORTIONS  OF  FOODS 

AND  FACTORS  FOR  CALCULATING  THEM 

The  prices  used  in  this  table  are  those  that  foods  were  sold  for 
during  1916  or  1917,  and  are  intended  to  show  the  usual  relative 
cost  of  food  from  the  fuel-value  standpoint. 

To  bring  up  to  date,  multiply  the  factor  given  in  column  III  by 
the  present  price  per  pound  (or  per  dozen,  quart,  etc.,  if  so  stated) 
and  use  the  result  obtained  in  place  of  the  one  given  in  column  IV. 

The  foods  are  grouped  to  bring  out  the  comparative  cost  of 
like  foods. 

If  the  commodity  is  sold  by  the  pound  the  factor  in  column  III 
is  obtained  by  dividing  one  cent  by  the  number  of  100-calorie  portions 
in  one  pound.  This  is  equivalent  to  dividing  100  by  the  full  value 
per  pound. 

When  the  commodity  is  not  sold  by  the  pound,  the  factor  is  ob- 
tained by  dividing  one  by  the  weight,  expressed  in  pounds,  of  the 
quart,  peck,  or  dozen,  and  then  dividing  that  by  the  number  of  100- 
calorie  portions  in  a  pound. 


I 

II 

III 

IV 

v 

Name  op  Food 

Fuel 
Value 

PER 

Pound 

Factor 

TO    BE 

Multiplied 
BY  Price  to 
Obtain  V 

Special  Price 

Used  to 
Obtain  Cost 
Given  in  V 

Cost  of 
100-Calorib 
Portion  at 
Price  Given 
IN  IV.  Ex- 
pressed in 
Cents  and 
Fractions  of 
A  Cent 

Berries : 

Blackberries  .     . 

Cranberries    .     . 

Currants    .     .     . 

Raspberries,   red 

Strawberries  .     . 
Bread : 

Boston  Brown     . 

Graham     .     .     . 

Rye       .... 

White   .... 

Whole  wheat 
Butter  (see  Fats) 

262 
212 

259 

247 
168 

1026 
1189 
1153 
1174 
1113 

0.2781 

0.472 

0.2801 

0.2941 

0.4321 

0.097 
0.084 
0.087 
0.085 
0.090 

180  per  qt. 
150  per  lb. 
180  per  qt. 
200  per  qt. 
12j0perqt. 

50  per  lb. 
50  per  lb. 
50  per  lb. 
50  per  lb. 
50  per  lb. 

5.00 
7.08 
5.04 

5.88 
5.40 

0.49 
0.42 
0.44 
0.43 
0.45 

^  Calculated  on  the  basis  that  one  quart  of  berries  weighs  22  ounces. 


TABLE   OF   COST   OF    100-CALORIE   PORTIONS   OF   FOODS      29 


I 

II      ' 

III 

IV 

V 

Cost  of 

100-Calorib 

Name  of  Food 

Fuel 
Value 

per 
Pound 

Factor 

TO    BE 

Multiplied 
BY  Price  to 
Obtain  V 

Special  Price 

Used  to 
Obtain  Cost 
Given  in  V 

Portion  at 
Price  Given 
in  IV,  Ex- 
pressed IN 
Cents  and 
Fractions  of 
A  Cent 

Cereals  (see  also 

Bread) : 

Barley,  Pearl 

1615 

0.062 

10^  per  lb. 

0.62 

Corn  meal      .     . 

1620 

0.062 

6^  per  lb. 

0.37 

Corn  flakes    .     . 

1631 

0.061 

20^  per  lb. 

[10^5  for  8  oz. 

pkg.] 

1.22 

Cornstarch     .     . 

1632 

0.061 

10^  per  lb. 

0.61 

Cream  of  wheat 

1641 

0.061 

15,2^  per  lb. 

0.91 

Flour,  barley 

1603 

0.062 

8f^per  lb. 

0.50 

Flour,  buckwheat 

1577 

0.063 

10^  per  lb. 

0.63 

Flour,  Graham    . 

1628 

0.061 

4(2^  per  lb. 

0.24 

Flour,  rye      .     . 

1588 

0.063 

4:^  per  lb. 

0.25 

Flour,  white  .     . 

1603 

0.062 

4^  per  lb. 

0.25 

Flour,  whole 

wheat     .     .     . 

1630 

0.061 

4^  per  lb. 

0.24 

Grapenuts      .     . 

1683 

0.059 

20f^per  lb. 

[15^  for  12  oz. 

pkg.] 

1.18 

Hominy,  un- 

cooked  .     .     . 

1608 

0.062 

6^  per  lb. 

0.37 

Macaroni  .     .     . 

1625 

0.062 

10^  per  lb. 

0.62 

Noodles     .     .     . 

1625 

0.062 

lO^^perlb. 

0.62 

Oatmeal,  Rolled 

Oats  .... 

1803 

0.056 

6.7^  per  lb. 
[lO^forlilb. 
pkg.] 

0.38 

Oatmeal,  steel  cut 

1811 

0.055 

6^  per  lb. 

0.33 

Popcorn     .     .     . 

1826 

0.055 

10^  per  lb. 

0.55 

Rice      .... 

1591 

0.063 

10^  per  lb. 

0.63 

Shredded  wheat 

1660 

0.060 

16^  per  lb. 
[12^  for  12  oz. 
pkg.] 

0.96 

Tapioca,  Minute 

1608 

0.062 

20^  per  lb. 
[lOjiforSoz. 
pkg.] 

1.24 

Cheese  (see  Dairy 

Products) 

30 


ECONOMY  IN  FOOD 


I 

II 

III 

IV 

V 

Cost  op 

100-Calorie 

Namk  op  Food 

Fuel 
Value 

per' 
Pound 

Factor 

TO    BE 

Multiplied 
BY  Price  to 
Obtain  V 

Special  Price 

Used  to 
Obtain  Cost 
Given  in  V 

Portion  at 
Price  Given 
IN  IV,  Ex- 
pressed IN 
Cents  and 
Fractions  op 
A  Cent 

Chocolate  and  Co- 

coa (see  Sweets) 

Crackers : 

Boston  crackers 

1837 

0.054 

8f^perlb. 

0.43 

Graham  crackers 

1904 

0.052 

15  p  per  lb. 

0.78 

Oatmeal  crackers 

1920 

0.052 

lOfiperlb. 

0.52 

Oyster  crackers  . 

1914 

0.052 

10^  per  lb. 

0.52 

Saltines     .     .     . 

1952 

0.051 

10^  per  lb. 

0.51 

Soda  crackers     . 

1875 

0.053 

8^  per  lb. 

0.42 

Water  crackers  . 

1790 

0.056 

15^  per  lb. 

0.84 

Cream  (see  Dairy- 

Products) 

Dairy  Products 

Butter  (see  Fats) 

Buttermilk     .     . 

166 

0.2781 

6^  per  qt. 

1.67 

Cheese,  American 

1994 

0.050 

'25fiper  lb. 

1.25 

Condensed, 

sweetened  .     . 

1480 

0.068 

40ffperlb. 
[20^  for  8  oz.] 

2.72 

Condensed, 

unsweetened 

757 

0.132 

20^  per  lb. 
[10f^for8oz.] 

2.64 

Cream,  thin 

(18%)    .     .     . 

880 

0.058  2 

40  fi  per  qt. 

2.32 

Cream,  thick 

(40%)    .     .     . 

1727 

0.029  3 

60^  per  qt. 

1.74 

Skimmed  milk    . 

166 

0.278^ 

50  per  qt. 

1.39 

Whole  milk    .     . 

314 

0.148  5 

100  per  qt. 

1.48 

1  Calculated  on  the  basis  that  1  qt.  of  buttermilk  weighs  2  lb. 
2.6  oz.  or  980  g. 

2  Calculated  on  the  basis  that  1  qt.  of  thin  cream  weighs  1  lb. 
15.6  oz.  or  896  g. 

3  Calculated  on  the  basis  that  1  qt.  of  thick  cream  weighs  1  lb. 
15  oz.  or  880  g. 

^  Calculated  on  the  basis  that  1  qt.  of  skimmed  milk  weighs  2  lb. 
2.6  oz.  or  980  g. 

^  Calculated  on  the  basis  that  1  qt.  of  whole  pijilk  weighs  2  lb- 
24  oz.  or  976  g. 


TABLE   OF   COST   OF    100-CALORIE   PORTIONS   OF   FOODS      31 


I 

II 

III 

IV 

V 

Cost  of 

100-Calorie 

Name  of  Food 

Fuel 
Value 

per 
Pound 

Factor 

to  be 

Multiplied 

BY  Price  to 

Obtain  V 

Special  Price 

Used  to 
Obtain  Cost 
Given  in  V 

Portion  at 
Price  Given 
IN  IV,  Ex- 
pressed in 
Cents  and 
Fractions  of 
A  Cent 

Eggs  without  shell 

672 

0.1141 

r50ff  per  doz. 
^35^  per  doz. 
[25^  per  .doz. 

r5.70 

3.99 

[2.85 

Fats  (seeOils) : 

[60^  per  lb. 

ri.74 

Butter  .... 

3488 

0.029 

<45?^  per  lb. 
[35^  per  lb. 

h.31 
[1.02 

Cottolene  .     .     . 

4082 

0.024 

18^  per  lb. 

0.43 

Cotton-seed  oil  . 

4082 

0.132  2 

50^  per  qt. 

6.60 

Lard     .... 

4082 

0.024 

20^  per  lb. 
'50^  per  lb. 

0.48 
ri.45 

Oleomargarine    . 

3410 

0.029 

35^  per  lb. 
25^  per  lb. 

{1.02 
[0.73 

Olive  oil    .     .     . 

4082 

0.132  2 

lOOji  per  qt. 

13.32 

Salt  pork  .     .     . 

3575 

0.028 

25|6perlb. 

0.70 

Suet,  beef .     .     . 

3425 

0.029 

15iiperlb. 

0.44 

Fish: 

Bluefish     .     .     . 

206 

0.485 

23^  per  lb. 

11.16 

Codfish,  steaks   . 

329 

0.304 

120  per  lb. 

3.65 

Codfish,  salt  .     . 

515 

0.194 

20f5perlb. 

3.88 

Halibut      .     .     . 

457 

0.219 

300  per  lb. 

6.57 

Herring,  smoked 

731 

0.137 

250  per  lb. 

3.43 

Lobster,    canned 

382 

0.262 

700  per  lb. 

18.34 

Oysters      .     .     . 

222 

0.300  3 

400  per  qt. 

12.00 

Salmon,  fresh 

582 

0.172 

200  per  lb. 

3.44 

Salmon,  canned  . 

660 

0.152 

100  per  lb. 

1.52 

Sardines    .     .     . 

924 

0.108 

400  per  lb. 

4.32 

Tuna     .... 

560 

0.179 

34.30  per  lb. 

[300  for  14  oz. 

can] 

6.14 

Whitefish  .     .     . 

315 

0.314 

150  per  lb. 

4.71 

Flour  (see  Cereals) 

Fruit  (see  Berries) : 

Apples,  fresh .     . 

214 

0.037^ 

600  per  pk. 

2.22 

1  Calculated  on  basis  that  1  dz.  eggs  without  shell  weighs  1  lb. 
^  oz.  or  50  g.  per  egg. 

2  Calculated  on  the  basis  that  1  qt.  of  oil  weighs  1  lb.  13.7  oz. 

3  Calculated  on  basis  that  1  qt.  of  oysters  weighs  1  lb.  8  oz. 
,'*  Calculated  on  basis  that  1  pk.  of  apples  weighs  12f  lb. 


32 


ECONOMY  IN  -POOD 


I 

II 

III 

IV 

V 

Cost  of 

100-Calorie 

Name  of  Food 

Fuel 
Value 

PER 

Factor 

to    BE 

Multiplied 

Special  Price 

Used  to 
Obtain  Cost 

Portion  at 
Price  Given 
IN  IV,  Ex- 

Pound 

BY  Price  to 
Obtain  V 

Given  in  V 

pressed  in 

Cents  and 

Fractions  of 

A  Cent 

Fruit  — Cont. 

Apples,  dried 

1318 

0.076 

lOf^perlb. 

0.76 

Apricots,  dried   . 

1260 

0.079 

25^  per  lb. 

1.98 

Bananas    .     .     . 

290 

0.345 

7if^per  lb. 

2.59 

Cherries,  candied 

1578 

0.063 

50^  per  lb. 

3.15 

Cherries,  canned 

407 

0.246 

16^  per  lb. 
[40^for2ilb.] 

3.94 

Citron  .... 

1487 

0.067 

30f^per  lb. 

1.41 

Currants,  dried  . 

1459 

0.069 

15^  per  lb. 

1.04 

Dates,  dried  .     . 

1416 

0.071 

10^  per  lb. 

0.71 

Figs,  dried     .     . 

1437 

0.070 

20^  per  lb. 

1.40 

Grapes.     .     .     . 

328 

0.051 

200  per  bas- 
ket [6  lbs.] 

1.02 

Lemons     .     .     . 

140 

0.2861 

25  fi  per  doz. 

7.15 

OUves   .... 

993 

0.067  2 

40  f^  per  qt. 

2.68 

Oranges     .     .     . 

169 

0.148  3 

40f^per  dz. 

5.92 

[0.013 

r200<iper  bu. 

[2.60 

Peaches,  fresh     . 

153 

{        [50  lb.] 

[0.217  4 

[  300  per  doz. 

[6.51 

Peaches,   canned 

213 

0.469 

100  per  lb. 

[250  for  2i  lb. 

can] 

4.69 

Pears,  fresh    .     . 

245 

0.408 

1.50  per  lb. 

[750  a  bu. 
(50  lb.)] 

0.61 

Pears,  canned     . 

344 

0.290 

100  per  lb. 

[250  for  2 J  lb. 

can] 

2.90 

Pineapple,  canned 

696 

0.144 

100  per  lb. 

[250  for  2i  lb. 

can] 

1.44 

Prunes  .... 

1161 

0.086 

150  per  lb. 

1.29 

Raisins,  seeded  . 

1563 

0.064 

120  per  lb. 

0.77 

Raisins,  layer 

1407 

0.071 

300  per  lb. 

2.13 

1  Calculated  on  basis  that  1  doz.  lemons  weigh  2  lb.  8  oz. 

2  Calculated  on  basis  that  1  qt.  ohves  weighs  1  lb.  8  oz. 

3  Calculated  on  the  basis  that  1  doz,  medium  oranges  weigh  4  lb. 
f  Calculated  on  the  basis  that  1  doz.  peaches  weigh  3  lb. 


TABLE   OF   COST   OF    100-CALORIE   PORTIONS   OF   FOODS      33 


I 

II 

III 

IV 

V 

Cost  of 

100-Calorie 

Name  op  Food 

Fuel 
Value 

PER 

Pound 

Factor 

TO    BE 

Multiplied 
BY  Price  to 
Obtain  V 

Special  Price 

Used  to 
Obtain  Cost 
Given  in  V 

Portion  at 
Price  Given 
IN  IV.  Ex- 
pressed in 
Cents  and 
Fractions  of 
A  Cent 

Fruit— Cont. 

Rhubarb    .     .     . 

62 

1.613 

5^  per  lb. 

8.07 

Watermelon  .     . 

57 

1.754 

Sf^perlb. 

5.26 

Gelatine   .     .     .     . 

1662 

0.060 

240^  per  lb. 

[15^  per  1  oz. 

pkg.] 

14.40 

Meats : 

Bacon  .... 

2597 

0.039 

25^  per  lb. 

0.98 

Beef,  dried     .     . 

760 

0.132 

40^  per  lb. 

5.28 

Beef,  heart     .     . 

1277 

0.078 

12i^perlb. 

0.98 

Beef,  liver      .     . 

539 

0.186 

10^  per  lb. 

1.86 

Porterhouse 

steak      .     .     . 

1075 

0.093 

28^  per  lb. 

2.60 

Beef,  rib,  roast  . 

1078 

0.093 

25^  per  lb. 

2.33 

Beef,  round,  lean 

652 

0.153 

22^  per  lb. 

3.37 

Beef,  sirloin   .     . 

960 

0.104 

25^  per  lb. 

2.60 

Beef,  tenderloin . 

1290 

0.078 

75^  per  lb. 

5.85 

Beef,  tongue 

530 

0.189 

15^  per  lb. 

2.84 

Chicken,  young  . 

289 

0.346 

35^  per  lb. 

12.11 

Fowl     .... 

751 

0.133 

25ff  per  lb. 

3.33 

Ham,  fresh     .     . 

1302 

0.077 

25f;fperlb. 

1.93 

Ham,  smoked     . 

1621 

0.062 

35ff  perlb. 

2.17 

Ham,  deviled 

1738 

0.057 

105ff  per  lb. 
[18^for2|oz.] 

5.99 

Lamb,  loin  chops 

1274 

0.078 

25^  per  lb. 

1.95 

Lamb,  leg      .     . 

844 

0.118 

25)6  per  lb. 

2.95 

Mutton,  leg  .     . 

874 

0.114 

20^  per  lb. 

2.28 

Pork,  chops    .     . 

1231 

0.081 

22?^  per  lb. 

1.78 

Pork,   tenderloin 

874 

0.114 

30^  per  lb. 

3.42 

Sausage,  pork     . 

1642 

0.061 

22^  per  lb. 

1.34 

Sausage,  beef      . 

525 

0.190 

18^  per  lb. 

3.42 

Sausage,  Wiener- 

wurst    .     .     . 

1439 

0.069 

15^  per  lb. 

1.04 

Turkey      .     .     . 

1043 

0.096 

30)6  per  lb. 

2.88 

Veal,  cutlets  .     . 

671 

0.149 

25)6  per  lb. 

3.72 

Veal,  leg    .     .     . 

569 

0.176 

300  per  lb. 

5.28 

Milk  (see  Dairy 

Products) 

34 


ECONOMY   IN  FOOD 


I 

II 

III 

IV 

V 

Cost  of 

100-Calorie 

Name  of  Food 

Fuel 
Value 

PER 

Pound 

Factor 

TO    BE 

Multiplied 
BY  Price  to 
Obtain  V 

Special  Price 

Used  to 
Obtain  Cost 
Given  in  V 

Portion  at 
Price  Given 
in  IV,  Ex- 
pressed IN 
Cents  and 
Fractions  op 
A  Cent 

Molasses  (see 

Sweets) 

Nuts: 

Almonds,  shelled 

1615 

0.062 

70^  per  lb. 

4.34 

Butternuts     .     . 

417 

0.240 

20^  per  lb. 

4.80 

Chestnuts .     .     . 

920 

0.109 

150  per  lb. 

1.64 

Cocoanuts,  fresh 

1369 

0.073 

20  f*  per  lb. 

[lO^ffor  Jib. 

nut] 

1.46 

Cocoanuts,  pre- 

pared    .     .     . 

3028 

0.033 

800  per  lb. 
[100  for  2  oz.] 

2.64 

Peanuts,  butter  . 

2741 

0.036 

200  per  lb. 

0.72 

Peanuts,   shelled 

2487 

0.040 

300  per  lb. 

1.20 

Peanuts, 

unshelled    .     . 

1877 

0.053 

200  per  lb. 

1.06 

Wahiuts     .     .     . 

859 

0.116 

200  per  lb. 

2.32 

Oils  (see  Fats) 

Soups,  canned : 

Celery,  cream  of 

243 

0.412 

100  per  lb. 

4.12 

Chicken  gumbo  . 

191 

0.524 

100  per  lb. 

5.24 

Com,  cream  of    . 

265 

0.377 

100  per  lb. 

3.77 

Pea,  cream  of     . 

261 

0.383 

100  per  lb. 

3.83 

Tomato     .     .     . 

179 

0.559 

100  per  lb. 

5.59 

Vegetable  .     .     . 

62 

1.613 

100  per  lb. 

16.13 

Sweets : 

Chocolate .     .     . 

2772 

0.036 

.    450  per  lb. 

1.62 

Cocoa  powder     . 

2256 

0.044 

450  per  lb. 

1.98 

Doughnuts     .     . 

1942 

0.0691 

100  per  doz. 

0.69 

Fig  bars     .     .     . 

1619 

0.062 

200  per  lb. 

1.24 

Gingersnaps  .     . 

1848 

0.054 

150  per  lb. 

0.81 

Honey  .... 

1480 

0.068 

22.90  per  lb. 
[200  for  14  oz.] 

1.56 

Marmalade, 

orange   .     .     . 

1550 

0.065 

500  per  lb. 
[250  for  8  oz.] 

3.25 

J  Calculated  on  the  basis  that  1  doz.  doughnuts  weigh  12  oz. 


TABLE   OF   COST   OF    100-CALORI^' 'POiR'llOk^.'Oi; >iF6o'l)8^ 


I 

II 

III 

IV 

V 

Cost  of 

100-Calorib 

Name  of  Food 

Fuel 
Value 

PER 

Pound 

Factor 

TO    BE 

Multiplied 
BY  Price  to 
Obtain  V 

Special  Price 

Used  to 
Obtain  Cost 
Given  in  V 

Portion  at 
Price  Given 
IN  IV,  Ex- 
pressed IN 
Cents  and 
Fractions  of 
A  Cent 

Sweets  —  Cont. 

Molasses,  cane    . 

1300 

0.077 

6.30  per  lb. 

[150  for  2  lb. 

6  oz.] 

0.49 

Sugar,  white  .     . 

1814 

0.055 

90  per  lb. 

0.50 

Sugar,  brown 

1724 

0.058 

60  per  lb. 

0.35 

Syrup,  maple 

1160 

0.031 1 

35  0  per  qt. 

1.09 

Vanilla  wafers    . 

1990 

0.050 

250  per  lb. 

1.25 

Vegetables : 

Asparagus,  fresh 

101 

0.990 

100  per  lb. 

9.90 

Asparagus, 

canned  .     .     . 

82 

1.220 

250  per  lb. 

30.50 

Beans,  balked 

canned  .     .     . 

583 

0.172 

120  per  lb. 
[150forUlb. 
can] 

2.06 

Beans,  dried  .     . 

1564 

0.064 

100  per  lb. 

0.64 

Beans,  Lima, 

fresh       .     .     . 

250 

0.400 

150  per  lb. 

6.00 

Beans,  Lima, 

dried      .     .     . 

1586 

0.063 

100  per  lb. 

0.63 

Beans,  Tiima, 

canned  .     .     . 

350 

0.286 

120  per  lb. 

[150forlHb. 

can] 

3.43 

Beans,  string, 

fresh .... 

176 

0.568 

80  per  lb. 

4.54 

Beans,  string. 

canned  .     .     . 

93 

1.075 

120  per  lb. 

12.90 

Beets    .... 

167 

0.599 

20  per  lb. 

1.20 

Cabbage    .     .     . 

121 

0.826 

50  per  lb. 

4.13 

Carrots      .     .     . 

159 

0.629 

40  per  lb. 

2.52 

Cauliflower    .     . 

138 

0.725 

100  per  lb. 

7.25 

Celery  .... 

68 

1.470 

100  per  lb. 

14.70 

Corn,  canned 

445 

0.225 

120  per  lb. 

2.70 

Cucumbers     .     . 

68 

1.470 

100  per  lb. 

14.70 

Lentils  .... 

1581 

0.063 

150  per  lb. 

0.95 

1  Calculated  on  the  ba^is  that  1  qt.  of  maple  syrup  weighs  2f  lb. 


mj 


3S%lU'l, 


EqdNOMT  IN  FOOD 


I 

II 

III 

IV 

V 

Cost  op 

100-Calorib 

Name  op  Food 

Fuel 
Value 

PER 

Factor 

TO   BE 

Multiplied 

Special  Price 

Used  to 
Obtain  Cost 

Portion  at 

Price  Given 

IN  IV,  Ex- 

Pound 

BY  Price  to 
Obtain  V 

Given  in  V 

pressed  IN 

Cents  and 

Fractions  op 

A  Cent 

Vegetables —  Cont. 

Lettuce      .     .     . 

72 

1.389 

lOfiperlb. 

13.89 

Mushrooms    .     . 

203 

0.493 

75^  per  lb. 

36.98 

Onions  .... 

200 

0.500 

4^  per  lb. 

2.00 

Parsnips    .     .     . 

236 

0.424 

4^  per  lb. 

1.70 

Peas,  fresh     .     . 

251 

0.398 

5ff  perlb. 

1.99 

Peas,  canned .     . 

251 

0.398 

12^  per  lb. 

4.78 

Peas,  dried,  split 

1612 

0.062 

lOffperlb. 

0.62 

Potato,  chips  .    . 

2596 

0.039 

60^  per  lb. 

[15  jf       for 

4oz.] 

2.34 

Potato,  sweet     . 

447 

0.224 

5fiperlb. 

1.12 

Potato,  white     . 

302 

0.331 

3^  per  lb. 

0.99 

Pumpkins .     .     , 

59 

1.694 

li^perlb. 

2.54 

Spinach     .     .     . 

109 

0.917 

6f^perlb. 

5.50 

Squash.     .     .     . 

103 

0.971 

lifiperlb. 

1.46 

Tomatoes,  fresh 

104 

0.962 

/I5^perlb. 
\  50  per  lb. 

/ 14.43 
\  4.81 

Tomatoes,  canned 

103 

0.971 

7iff  perlb. 

7.28 

Turnips     .     .     . 

124 

0.806 

30  per  lb. 

2.42 

THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW 


AN     INITIAL     FINE     OF    25    CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
WILL  INCREASE  TO  SO  CENTS  ON  THE  FOURTH 
DAY  AND  TO  $1.00  ON  THE  SEVENTH  DAY 
OVERDUE. 


/!r 


^93:^ 


JUN  9    1941 
JUN  23  1941 


r\c~> 


LD  21-50m-l,'33 


c36 


YB  67814 


382088 


UNIVERSITY  OF  CAUFORNIA  LIBRARY 


